Robby's Baking Therapy

Hey, every birdy. Today we are going to be talking about the final sibling from the sibling in Fontane. 

His name is Lyney.  He is a great magician. All three of them grew up in the House of the Hearth, an orphanage in Fontaine that is run by Arlecchino/”Father.”

This recipe comes from a Louisiana Cookbook Titled “River Roads.” The recipes name is just a Fresh Peach Pie. Over the summer we were lucky enough to get some Fresh Peaches in the Mobile Food Drive that we attend. 

For this recipe we are once again going to be making a pie crust. You can do one or two pie crusts for this recipe. I believe that I made two because my brother has been able to give us real butter for free and it has really been a joy to bake with it. And see what I like and don’t like in regard to some recipes. 

For the pie crust recipe i have found that i really like the butter in the crust a little bit more than the vegetable shortening simply because it is a lot more flavorful and flaky. 

Buy your pie crust if you want. 

If if you want I can teach you how to make a pie crust. 

You are going to want to pie crusts. 

That means you need: 

• 2 cups (250 g)  flour
• ⅔ cup (151 g) butter or shortening (I have used both and I like them both. But butter pie crust is going to be flaker). 
• 1 tsp salt 
• Ice cold water

You are going to add you flour and your salt to a large bowl. 

Cut in your butter or shortening with a pastry knife or two forks. 

Add in your ice cold water 1 teaspoon at a time until no flour sticks to the side of the bowl and everything is coming together. 

Wrap in plastic wrap and place it in the freezer until you are able to use it. This only take about 10- 15 minutes. Trust me you don’t want to be working with frozen pie crust. 

Onto the pie itself. 

You are going to need

• 6 medium peaches
• 1 cup sugar
• 2 tablespoons butter 
• 2 eggs

Before you put anything together. Place your pie plate on a cookie sheet so it catches any and all of the juices. 

Preheat your oven to 425 F. 

The recipe says to peel the peaches. However I didn’t and it turned out fine. 

Roll your bottom pie crust out a little bit longer than you need to help you close it up, with the top crust. 

Cut your peaches and place them in the pie crust. 

Mix sugar, melted butter and eggs. 

Pour over the peaches. 

Place your top crust layer on the peaches. 

Bake for 30 minutes. Or until pie crust is golden. 

I love peach pies. They are so ooey and gooey and oh so good. They are a perfect summer time fruit. And boy did we have a lot of them this summer. 

I hope that you like this recipe. There are definitely going to be more like this in the future. Feel free to check out some of my previous recipes. Remember to like and subscribe for more unique recipes and stories. Thank you.